Friday, June 29, 2012

Coconut walnut roll

Making burfi at home is simpler than I thought it would be. When mom handed over the bag of walnuts that she bought from Kashmir, a major walnut producing region of India, I just had to make this roll. Coconut and walnut is my favorite combination.
                     This roll is really simple to make if you know the right consistency of sugar syrup. You may require some practice for that. You need to work quickly to roll the 2 layers otherwise it will set as it is and you will have multi-layered burfi rather than a roll ( not that it will taste bad!).


Coconut layer:
1 cup shreded coconut
1/2 cup sugar
1/4 cup water
1/2 tea spoon cardamom powder

walnut layer:
1 cup ground walnut
1/2 cup sugar
1/4 cup water
pinch of saffron

Foil for spreading the burfi
ghee/butter to grease the foil

To make coconut layer; add sugar and water to the pan and bring to boil until one string consistency. (To achieve one string consistency , boil the syrup until the drop of syrup leaves one string between 2 fingers). This will take about 5-6 minutes. Once the syrup is done, add cardamom powder and coconut and stir until it starts to form a ball and leaves the sides of the pan. In the meantime, grease the foil onto which you will set the barfi. Pour hot coconut mixture onto a greased foil and spread with spatula to get 1/4 inch thickness.
       To make walnut layer; add sugar and water into the pan. Make one string sugar syrup, add saffron and ground walnut and stir until it starts to form a ball and leaves the sides of pan. Pour hot walnut mixture over warm coconut layer and spread as evenly as possible. carefully roll everything into a log when both the mixtures are warm and set in the fridge for about an hour. Roll will harden. Cut with a serrated knief and serve. Store in an air-tight container for couple of days in the refrigerator.

Note: Start the walnut layer before adding coconut to the sugar syrup for coconut layer. That way, when you are done with pouring the coconut layer onto the foil to set, sugar syrup for the walnut layer will be ready. It is important to keep everything warm so that you can roll the burfi.